Tuna Tapenade

10 ingredients
8 steps

Ingredients

  • 1/4 pound imported black olives, pitted
  • 2 garlic cloves, halved, green shoots removed
  • 1 1/2 tablespoons capers, drained and rinsed thoroughly with cold waterrinsed
  • 2-4 anchovy fillets (optional)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 can olive-oil packed light (not albacore) tuna
  • Freshly ground pepper

Directions

  1. 1
    Make sure that there are no pits mixed in with your olives.
  2. 2
    Turn on a food processor fitted with the steel blade and drop in the garlic.
  3. 3
    When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl.
  4. 4
    Add the remaining ingredients except the tuna and puree to a smooth paste.
  5. 5
    Scrape down the sides of the bowl and add the tuna.
  6. 6
    Process until you have a smooth paste.
  7. 7
    Add freshly ground pepper to taste.
  8. 8
    Transfer to a bowl and refrigerate, covered, until ready to use.

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